Baked Lemon Ricotta with Poached Stone Fruit

400g ricotta
3 free-range eggs
1 tablespoon flour
1⁄2 cup sugar
zest and juice of 2 lemons
1⁄2 vanilla bean, split, seeds scraped out with the tip of a knife
1kg mixed stone fruit (such as plums, peaches, apricots and cherries), halved and stoned
Butter a six-hole muffin tin and preheat the oven to 160°C.

Whisk together the ricotta, eggs, flour, half the sugar and the zest until smooth and creamy. Divide among the muffin holes then bake for 15 minutes or until set. Remove from the oven and allow to cool before removing from the tin.

Combine 1 cup of water, the remaining sugar, lemon juice and vanilla seeds in a saucepan. Bring to a simmer then add the fruit and poach for 10 minutes until tender. Remove from the liquid and set aside to cool. Serve the ricotta with the fruit and some of the poaching liquid.

Wine - Late-harvest riesling.